Black Bean Vegetable Soup

Baby it's cold outside!!! Let's eat soup!

This recipe from AllRecipes
Prep Time: 15 Min Cook Time: 35 Min Ready In: 50 Min Serves 8
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutritional Information

Amount Per Serving Calories: 164
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 683mg
Total Carbs: 26.9g
Dietary Fiber: 7.8g
Protein: 7.6g

Southwest Chicken Stew

From Good Housekeeping

Total Time: 55 min        Cook Time: 30 min        Yields: 6 main-dish servings

Ingredients

·         1 teaspoon(s) olive oil

·         6 (about 2 pounds) large skinless, bone-in chicken thighs, trimmed

·         1 medium onion, chopped

·         2 jalapeño chiles, seeded and minced

·         2 clove(s) garlic, crushed with garlic press

·         3/4 teaspoon(s) ground cumin

·         1/2 teaspoon(s) dried oregano

·         1 pound(s) medium red potatoes, cut into 1 1/2-inch pieces

·         1 can(s) ( 15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

·         1 can(s) (15 1/4 ounces) whole-kernel corn, drained

·         1 can(s) (14 1/2 ounces) chicken broth

·         1 teaspoon(s) salt

·         1/4 cup(s) crushed baked tortilla chips

·         1/2 cup(s) loosely packed fresh cilantro leaves, chopped

Directions

In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.

To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.

Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.

Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Nutritional Information
(per serving)

Calories 365

Total Fat 7g

            Saturated Fat 2g

Cholesterol 98 mg

Sodium 1115mg

Total Carbohydrate 44g

Dietary Fiber 7g

Sugars --

Protein 31g

Calcium --

Homemade Chicken Soup

Ingredients

·         1 (3 pound) whole chicken

·         9 cups cold water

·         4 carrots, sliced

·         4 stalks celery, sliced

·         3 medium red potatoes

·         1 large onion, cut in wedges

·         2 whole bay leaves

·         2 cloves garlic, slightly smashed

·         1 teaspoon sweet basil (dried, chopped)

·         salt and pepper to taste

·         2 whole bay leaves

·         1 carton chicken broth (32 oz)

Directions

Put the chicken in a large soup pot and cover with water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

Take chicken out of the pot. Strain the broth. Pick the meat off of the bones and return to the pot.  Add carrots, celery, potatoes and onion. Season the broth with garlic, basil, salt, and pepper; add bay leaves and broth.  Bring to a full rolling boil; then simmer covered until vegetables are done.